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Ireland Lamb Stew

Yield about 9 cups


  • 3 to 3 1/2 pounds boneless lamb
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 cups water
  • 3 potatoes, peeled and cubed
  • 2 onions, coarsely chopped
  • 3 chicken-flavored bouillon cubes
  • 1 bay leaf, crushed
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon garlic salt
  • 1 ( 10-ounce) package frozen English peas, thawed

How to Make It

  1. Remove fell (tissue-like covering) from lamb; cut meat into 1 1/2-inch cubes. Combine lamb, salt, pepper, and water in a large Dutch oven. Bring to a boil and cover; reduce heat and simmer 20 minutes.

  2. Add remaining ingredients except peas; cover and simmer 1 hour or until potatoes are tender. Add peas, stirring gently; cook until thoroughly heated. Remove bay leaf before serving.

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